Yukgaejang (Spicy Korean Beef Soup)

A great Korean soup with beef, noodles, and a lot of vegetables. A great option for breakfast, Brunch, Lunch, and dinner

Prep Time20

Cook Time1 30

Course: Breakfast, brunch, Dinner, lunch

Cuisine: Asian, Korean

Keyword: Asian soup, Korean food, Korean soup, Noodles

1-2 lbs beef brisket, flank steak, mock tender, beef neck w/ bone, short ribs w/bone If you use boneless meat you only need 1 pound. I used meat with bone so I used 1.75 pounds*
1/2 medium yellow onion peeled
3 cloves garlic smashed
16 cups water

8 ounces soy bean sprouts about 2 cups These are Korean soy bean sprouts not the delicate mung bean sprouts. (read above)
1 ounce dried gosari (fernbrakes/fiddlehead) or 1 cup of rehydrated-cut in 3 inch lengths you can buy them dried or rehydrated. I used rehydrated but in the future I will use dried.
4-5 shitake mushrooms (fresh or dried) sliced if using dried soak them in hot water to soften
2 bunches scallion cut in 3 inch lengths

4 tbsp sesame oil
3 tbsp gochugaru (Korean red pepper chili flake) can be found in Asian stores or online. (pantry staple)
2 tbsp soy sauce
1 tbsp gochujang ( Korean rad chili paste) can be found in Asian stores or online. (pantry staple)
salt or vegetable seasoning to taste see note below. This should be in your pantry!!!

2 ounces dangmyeon noodles (sweet potato starch noodle, same noodle for Japchae) boiled or soaked to al dente (chewy)
1 poached egg per bowl (optional)
rice
kimchi

This is optional but it will make a clearer broth and there will be less scum to skim. 😉 Blanch you meat and bones in boiling water for a couple minutes.
Put the rest of you broth ingredients in a pot and gently boil until the meat is very tender. Keep adding water as needed.
Heat 4 tbsp of sesame oil in a pan on low heat and add three tbsp of gochugaru (Korean red chili pepper flake)stir for a few second Don’t let the chili flakes burn This give the red colored oil that floats on top of the broth
Stir in the meat, fernbrakes (gosari), and mushrooms.
Add the meat mixture to the stock and bring to a gentle boil
Add 2 tbsp soy sauce and 1 tbsp gochujang (chili paste)cover and gently boil 5 minutes
Add the scallion and sprouts and boil 5 more minutes
Adjust the salt or use the vegetable seasoning instead of salt. This seasoning should also be a staple and used in place of salt when you want more umami. See note
Add the cooked noodles. add 1 poached egg per bowl and serve with rice and kimchi.

* I used beef neck because I wanted some bone to make a richer broth.

this vegetable seasoning is a must. There are many brands. They are made from mushrooms and provide a great umami taste. I use is instead of salt in many dishes. It can be found in Asian markets or online.